On the back side of a 2 week vacation and I figured I'd better do some smoking before heading back to work. I shopped around and was shocked at brisket prices....3.99 a pound for trimmed up flats was the norm. Luckily wally world had full packers for 2.50. Not very cheap but better none the less. So I picked up a 15 pounder and a rack of baby backs.
Thanks to this web site I was easily able to separate the point and flat. The learning curve here is so steep you guys have me making great BBQ in no time. I appreciate it.
Here we have the main ingredients
And here is what they ended up looking like before hitting the smoker. Montreal Steak seasoning on the brisket and McCormicks sweet and smokey rub on the ribs.
And finally, I was able to get it all on the top rack.....again. This 22.5 WSM is the bomb!
A tight fit for sure but I've loaded it up more than this.
Started at 12:30 central time. I'll let you guys know how they turn out.
Thanks to this web site I was easily able to separate the point and flat. The learning curve here is so steep you guys have me making great BBQ in no time. I appreciate it.
Here we have the main ingredients
And here is what they ended up looking like before hitting the smoker. Montreal Steak seasoning on the brisket and McCormicks sweet and smokey rub on the ribs.
And finally, I was able to get it all on the top rack.....again. This 22.5 WSM is the bomb!
A tight fit for sure but I've loaded it up more than this.
Started at 12:30 central time. I'll let you guys know how they turn out.
